Spiced Rice & Bean Enchiladas with Sweet Peppers & Queso Blanco

Spiced Rice & Bean Enchiladas

with Sweet Peppers & Queso Blanco

Group Created with Sketch. 55 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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These Southwestern-style enchiladas are filled with sweet peppers and onion, pinto beans, and Mexican-spiced rice. We’re topping them off with two cheeses: Monterey Jack, which melts in the oven, and queso blanco just before serving.

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Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Drain and rinse the beans. Peel and roughly chop the garlic. Grate the Monterey Jack cheese on the large side of a box grater. Grate the queso blanco on the small side of a box grater. Quarter the lime. In a bowl, combine half the sour cream or crema and the juice of 1 lime wedge. Season with salt and pepper to taste.

Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until softened. Add the beans; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of cooked rice. Stir in the remaining sour cream or crema and the juice of the remaining lime wedges. Season with salt and pepper to taste. Wipe out the pan used to cook the vegetables.

Make the sauce:
4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter) and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Assemble the enchiladas:
5 Assemble the enchiladas:

Spread about 1/3 of the sauce into the bottom of a baking dish. Place the tortillas on a work surface. Divide the filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in an even layer, seam side down. Evenly top with the remaining sauce and grated Monterey Jack cheese. Season with salt and pepper.

Bake the enchiladas & serve your dish:
6 Bake the enchiladas & serve your dish:

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and immediately top with the grated queso blanco. Let stand at least 2 minutes before serving. Serve the enchiladas with the lime sour cream or crema. Enjoy!

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Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Drain and rinse the beans. Peel and roughly chop the garlic. Grate the Monterey Jack cheese on the large side of a box grater. Grate the queso blanco on the small side of a box grater. Quarter the lime. In a bowl, combine half the sour cream or crema and the juice of 1 lime wedge. Season with salt and pepper to taste.

Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until softened. Add the beans; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of cooked rice. Stir in the remaining sour cream or crema and the juice of the remaining lime wedges. Season with salt and pepper to taste. Wipe out the pan used to cook the vegetables.

4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter) and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
Assemble the enchiladas:
5 Assemble the enchiladas:

Spread about 1/3 of the sauce into the bottom of a baking dish. Place the tortillas on a work surface. Divide the filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in an even layer, seam side down. Evenly top with the remaining sauce and grated Monterey Jack cheese. Season with salt and pepper.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and immediately top with the grated queso blanco. Let stand at least 2 minutes before serving. Serve the enchiladas with the lime sour cream or crema. Enjoy!

Bake the enchiladas & serve your dish: